TheScottish immigrantsfrom the southern states of Usa had a tradition of deep frying poultry in lard and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and eat with the African Americans and this lead to the Africans adding some additional seasonings to the food anddevelopingtheir own presentationof crispy deep-fried chicken. These Africans later evolved to be thecooksin many a Southern American home where fried chicken became a ordinary staple. They also found out that it travelled well inwarmweather in the times before refrigeration was commonplace so was eaten on almost a daily basis as they travelled to the cotton fields to work. Since, it has become the south's best choicefor just about any occasion.
This is said to have come from a chap called James Boswell who wrote arecordin 1773 known as “record of a Tour to the Hebrides”. In his log he noted that at meals the locals would eat fricassee of chicken which he went on to say “crispy deep-fried chicken or something like that”. What he in actuality heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known procedure for fried chicken in English is obscured in one of the most celebrated culinary books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a success in the United kingdom and more importantly in the American Colonies.
Here is the original food...
Joint two chickens into pieces; steep them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then the yolks of two eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a superior deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of light golden incolour and serve them on your dish with a garnish of fried parsley. Serve with cut lemon and a high-quality gravy. These days, we have substituted the hog fat with Rapeseed oil which contains nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this dish has travelled worldwide and how different cultures have adopted their own versions.
